Asparagus royal

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash and peel the white asparagus. Grasp each stem by the head and place the peeler about 2 cm below the tip. Cut off the woody ends (the last 1-2 cm).

2. 2

   For green asparagus, it is sufficient to wash the stalks and peel the lower third or cut off the woody ends generously.

3. 3

   Tie white and green asparagus separately into portions of 7-8 sticks. This makes it easier to lift the asparagus out of the pot.

4. 4

   For the white asparagus, boil about 3 l of water in a wide large pot. Season with 1 teaspoon salt and 1⁄2 teaspoon sugar. Cook for 15-20 minutes depending on the thickness of the stems. For the green asparagus, bring approx. 3 l water to the boil in a second large pot.

5. 5

   Season with 1 teaspoon salt and 1 pinch of sugar. Cook the green asparagus for 8-10 minutes.

6. 6

   Garden test: Poke into the asparagus with a kitchen knife. If the knife slides in easily, the asparagus is cooked.

7. 7

   Lift out cooked asparagus with a skimmer and let it drip off on a tea towel, so it does not soak on the plate.